Tortai

1. O koks receptas to kažkokio ypatingo biskvito?
2. Matyt, kad per maža ir per aukšta buvo tas skarda, kokio aukščio gavosi taviškis kepinys? (Aš tai nesu kepus aukštesnio biskvito negu kokie 4-5 cm)
3. Greičiausiai želatina ir jogurtas buvo ne vienodų temperatūrų, dėl to ir sušoko gumulais
4. O kas tavo manymu primityvus biskvitas? (Biskvitas yra biskvitas ir tiek, tai labai įdomu iš kur tu čia brangių ir primityvių biskvitų prisižiūrėjai net neįsivaizduoju ką tu ten kepei )

Kepsiu medaus torta, ar reikia pertimimui skirta mase isplakti su pikseriu, recepte neparasyta, bet man keistai atrodo litras grietines, pudra ir citrinos sultys sumaisytos.

Mano firminio torciuko receptas. Labai lengvai ir paprastai pagaminamas, bet skonis gaunasi... vertas "grieko".


1 ind. saldaus kondensuoto pieno
2 kiausinai
miltu
100gr. sviesto
1arb.s. kepimo milteliu
1valg.s. kakavos
,5-1arb.s. cinamono
aguonu (nebutinai)
Sviesta istirpinti ant mazos ugnies, atvesinti, deti kondensuota piena, trynius,kepimo miltelius, miltu, kad butu grietines tirstumo tesla. Isplakti kiausiniu baltymus ir atsargiai imaisyti i tesla. Tesla padalyti i 2 alis, i viena ideti kakavos ir cinamona. I kita-aguonu. Atskirai iskepti. Atvesinti formoje, perpjauti. Darant torta, deti pakaitomis ruda-balta.
Kremui:
500gr grietines (30% riebumo be augaliniu irebalu)
6 arb. s.zelatinos
cukraus
citrina
0,5 stiklineje vandens isbrinkinti zelatina, pakaitinti toje pacioje stiklineje karsto vandens voneleje kad istirptu (neuzvirinti!). Grietine isplakti iki standumo, deti cukru, citrinos sultis. Supilti zelatina, paplakti. 1val. det i saldytuva, truputi apstingusiu kremu pertepti pries tai stipria saldzia arbata (jei torto nevalgys vaikai, i arbata galima ipilti konjako, romo ir pan.) sulaistytus perpus perpjautus paplocius. Sulaistyti patarciau pries pat tepima apatini paploti, deti kremo, ant virsaus kita paploti, ji cia pat sulaistyti arbata, deti krema ir t.t.
Skanaus.

Kadangi šis receptas nepilnas buvo, draugė rado "papildymą"


Hazelnut Filling
Ingredients
Makes about 8 cups
• 2/3 cup heavy cream
• 6 large egg whites
• 1 2/3 cups sugar
• 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
• 1 teaspoon pure vanilla extract
• 1/3 cup hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
• Pinch of salt

Directions
1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. 2 to 3 minutes.
3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze
Ingredients
Makes about 2 cups
• 1 1/4 cups heavy cream
• 1 tablespoon light corn syrup
• Pinch of salt
• 10 ounces semisweet chocolate, finely chopped

Directions
1. Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts
Ingredients
Makes 9
• 9 hazelnuts, toasted and peeled
• 1 cup sugar

Directions
1. Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
2. Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
3. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

Grazus torciukas.
O lietuvoskai nebutu recepto (angliskai ne bum bum )?

Lemon Velvet Layer Cake



1. 2 1/2 cups sifted cake flour
2. 1 cup SPLENDA® Sugar Blend for Baking
3. 2 1/2 teaspoons baking powder
4. 1/2 teaspoon salt
5. 1/2 cup butter, softened
6. 3 large eggs, lightly beaten
7. 1 cup milk
8. 1/4 teaspoon lemon extract
9. 1 teaspoon lemon rind
10. 2/3 cup SPLENDA® Sugar Blend for Baking
11. 2 1/2 tablespoons cornstarch
12. 1 cup water
13. 2 egg yolks, lightly beaten
14. 2 tablespoons butter
15. 2 tablespoons lemon rind
16. 1/4 cup freshly squeezed lemon juice
17. 1 1/4 cups whipping cream
18. 2 tablespoons SPLENDA® Sugar Blend for Baking
19. 1 teaspoon lemon rind
20. 1/4 teaspoon lemon extract

Nutrition Info

Per Serving

* Calories: 348 kcal
* Carbohydrates: 41 g
* Dietary Fiber: 0 g
* Fat: 16 g
* Protein: 4 g
* Sugars: 23 g


1. Cake Layer Directions: preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans.
2. Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
3. Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
5. Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
6. Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA® Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
7. To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.

Yield: 16 servings

Papildyta:
Tradicinis morkų tortas

1. 2 cups all-purpose flour
2. 1 1/2 teaspoons baking powder
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 2 1/2 teaspoons ground cinnamon
6. 4 large eggs
7. 1 cup vegetable oil
8. 1 cup SPLENDA® Sugar Blend for Baking
9. 2 3/4 cups shredded carrots
10. 1 (8 ounce) can crushed pineapple, well drained
11. 1 cup flaked coconut
12. 1/2 cup chopped walnuts
Nutrition Info
Per Serving
• Calories: 427 kcal
• Carbohydrates: 41 g
• Dietary Fiber: 2 g
• Fat: 25 g
• Protein: 5 g
• Sugars: 22 g

1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
Yield: 12 servings

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